Having the best barbecue grill does not necessarily mean that you know how to barbecue properly. Here are a couple of tips and tricks so that you get the most out of your barbecue:
-- Be sure that the grill is properly oiled so that the food will not stick.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less than an hour.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other side.
-- If you are using a charcoal barbecue, fire up the coals at least 30 minutes before you begin to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
-- Be sure that the grill is properly oiled so that the food will not stick.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less than an hour.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other side.
-- If you are using a charcoal barbecue, fire up the coals at least 30 minutes before you begin to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
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And don't forget, avoid burning your hands or wrist, by using bbq gloves. And visit the writer's website about the newest barbecue accessories.
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